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Interview with Chef Daniele Puleo of Dallas’ CiboDivino

Interview with Chef Daniele Puleo of Dallas’ CiboDivino


Daniele Puleo has been in the restaurant business for more than thirty years. He went onto work with Il Pastaio and Eurochow, before he landed in Dallas in 2014 and opened Daniele Osteria.

After six award-winning years, he founded Brix Pizza & Wine. Then he was ready for his ultimate culinary dream – CiboDivino Marketplace in Dallas, which he opened after selling both Osteria and Brix. Puleo partnered with his wife Christina to create “a modern Italian Market where you could find specialty food, memorable wines, and products that would make you want to come back again and again.” The wine is all selected by Puleo and most of the food is from his family recipes.

Puelo and Christina often return to Italy to see family and friends and to be inspired. But locals and visitors to Dallas don’t have to go all the way to Italy for inspiration, now they can just go to Cibo Divino, where the inspiring couple and their love of edibles and imbibables, will make any lover all things Italian swoon.

The Daily Meal: From where did your love of all things culinary develop?
Daniele Puleo:
I grew up in Sicily and had access to some of the best quality food and wine in the world. Celebrating with food and wine and enjoying time with family and friends during meals is a part of everyday life in Italy.

What would you say is your overarching food philosophy?
Keep it simple. Don’t cover up the natural flavor of food – select the best quality of ingredients available and let the food speak for itself. Be creative with new plates, but respect the traditional recipes. There’s no reason to rewrite the classics.

How would you describe the vibe at CiboDivino?
CiboDivino has an industrial farmhouse feel. The design was inspired by some of our favorite places throughout Napa Valley. It’s bright, spacious, and comfortable with farmhouse tables that encourage neighbors to sit together, which adds to our goal of connection our community. Our window around the bar opens up to a small green park where kids are often running with a soccer ball or couples are enjoying authentic Italian goods and wine, all at retail value, on a picnic blanket.

Can you tell readers a bit about the inspiration behind your menus and what you are hoping to achieve with their offerings?
Our menu is authentic Italian and inspired by the season. We change pizzas, pastas, salads and our chef case by what is in season and available. As we move into fall, we will even be adding soup to the options at CiboDivino.

In addition to our food menu, we have a unique beer and wine program. We offer 11 local craft beers that rotate as new brewers become available and an Italian beer, Moretti. We carry over 350 labels of wines that I have personally selected. Our customers can pick any bottle, priced at retail value, and we will open it and give them stemware, allowing guests to enjoy the best wine at the best prices. Also, each month, I select a few wines to offer by the glass at the market, which is a special way for me to introduce and showcase a new winemaker or an interesting wine to our guests.

What do guests tell you they love the most about the restaurant, the menu, and the food?
It’s important to me that we know and listen to our customers. My wife, Christina, and I developed the space, but the customers are shaping the business. Since opening the market, we’ve added elements like Paciugo Gelato and the option to purchase 44 Farms Beef, items the community wanted from us, which we were happy to add for them.

What are some of your personal favorite menu items?
I am very passionate about our wine dinner program. Each month, I team up with a respected winemaker and we pair wines with regional cuisine, allowing me to serve my favorite creations from different regions of Italy. At these intimate dinners with a limited number of seats, we serve several courses, each paired with a complementary glass of wine. On Wednesday, October 19, I will host Petra Winery and on Wednesday, November 16, Marilena Barbera from Cantina Barbera Vineyard will co-host the dinner.

What are some of your favorite ingredients and/or cooking styles to experiment with right now?
Since we are a market and not a traditional restaurant, I am very excited about the Italian items that I am able to offer to our Dallas guests. I have beautiful jams and spreads from Fiasconaro, a notable pastry chef in Italy. During the holidays, we’ll have their traditional pannetone. We also carry Faella pasta from Italy and Balistreri anchovies.

What do you think is the most important thing that people don’t know about food right now?
Italian food in Dallas is many times misrepresented. Trust the Italians and make sure they are the ones cooking. A lot of people are changing recipes just because a name is fashionable, but these authentic recipes cannot be changed. If you want to change up a recipe, call it something else. This is the authenticity of Italian cuisine.

Anything else you’d like to share with readers about all things culinary at CiboDivino?
CiboDivino is always evolving. We are a small team that loves to try new things. This fall we introduced more grilling on the patio with 44 Farms Beef, some comforting warm soups and my Butternut Squash Lasagna as some new seasonal favorites.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


A Look at CiboDivino’s Inaugural Wine Dinner

CiboDivino Marketplace is predominately an Italian purveyor of wines, cheeses, spices and gourmet items located within Sylvan Thirty, a mixed-use development in West Dallas that sits diagonally across from Hotel Belmont.

Executive chef Daniele Puleofrom moved to the United States from Sicily at the age of 22, and accomplished his childhood dream of becoming a successful restaurateur. After owning a number of fruitful ventures in Dallas and Fort Worth including Daniele Osteria, Inzo Italian Kitchen, and Brix Pizza and Wine Bar, Puleo and his wife, Christina decided to focus exclusively on their latest venture which acts not only as a marketplace for local and international products, but also as a restaurant featuring freshly baked pizzas, sandwiches, and prepared foods.

CiboDivino recently began its “pairings” dinner series, which showcases Italian and Northern California wines, as well as local craft beer. Each event will take place on the last Wednesday of the month and will focus on vino from different viticultural regions, each thoughtfully paired with off-menu plates from a specific geographic locale. Chef Ryan Olmos will lead the Texas-centric craft beer dinners on the second Wednesday of each month. These gatherings will be more casual in nature but equally creative.

Last week, I was invited as a guest to CiboDivino’s inaugural wine dinner which consisted of ten courses influenced from Sicily and an equal number of wines produced on the island. Originally anticipated to seat twenty-four, excess demand caused attendance to exceed sixty people. Daniele presented a number of hallmark Southern Italian dishes from the region, each with his own personal touch. Favorites included Linguine di Mare (sautéed calamari, white wine, cannellini and cherry tomatoes), Insalata di Arance (orange salad with fennel, olives, anchovies and red onion), Busiate alla Trapanese (twirled noodles with an almond pesto sauce), Sarde a Chiappa (whole sardine stuffed with pecorino, capers, parsley, laurel leaf, lemon and EVOO) and a traditional Caponata, which is a Sicilian ratatouille that is regularly enjoyed by Daniele and his family during return visits to Palermo.

After dinner concluded, I was treated to a tasting of the popular pizzas which fly out of the brick oven and into the hands of patrons for consumption on property or, quite popularly, for takeout. In contention for one of the best pies I’ve tasted in Dallas would be their “Capricciosa” consisting of artichokes, ham, mushrooms and black olives. Also noteworthy is the “Di Fica,” a white pizza with mozzarella topped by figs, habanero honey and gorgonzola cheese. In addition to the delectable pizzas, guests may enjoy a series of freshly-prepared sandwiches, charcuterie boards, fresh salads, and smoked meats. I highly recommend inquiring about CiboDivino’s in-house smoking program, which includes painstakingly prepared fish and meats including Northern King Salmon, various sausages utilizing beef from 44-Farms, and turkey that is smoked over fresh pecan wood sourced from the Puleo’s backyard in Oak Cliff.

A major benefit of dining in-house is that you may purchase a bottle of wine on site at the retail price, and subsequently open it to accompany your meal (a huge cost-savings given the traditional three hundred percent mark-up in restaurants). This option includes Daniele’s own label, known as “Puleo Chianti”, which is priced at $15.99. There are also over a dozen local breweries represented including, but not limited to, Noble Rey, Deep Ellum, Martin House, Lakewood and Four Corners Brewery.

In addition to the aforementioned paired dinners, future events include cooking classes with Daniele, a three-part wine series hosted by Italian Wine Director, Alfonso Cevola, and a Fat Tuesday party that will feature a whole heritage hog prepared by chefs Puleo and Olmos. Click over to CiboDivino’s calendar for more information.


Watch the video: Chef Daniele Puleo u0026 Leonardo Pisani Talk Ciacci Piccolomini Wines